Grain Free Fudge Pumpkin Brownies

This super moist fudge brownie, adapted from Specialty Cake Creation, is grain-free, dairy-free and taste delicious. I prefer to use honey to sweeten the desserts or baked goods, but if you are a vegan, feel free to replace honey with maple syrup or agave nectar.

Brownie

Topping

50 g 85% Dark chocolate

50 g 70% Dark chocolate

25 g Coconut oil

150 g Honey

200 g Pumpkin puree

1 Large egg

1 tsp Vanilla extract

40 g Almond flour

1 tsp Cinnamon powder

40 g Creamy peanut butter

100 g Pumpkin puree

1 tsp Cinnamon powder

30 g Honey

Preheat the oven to 180C/350F. Line a large loaf pan or an 8-inch square pan with baking paper.

Place chocolates, coconut oil and honey in a large bowl set over a pot of simmering water. Stir until chocolate is melted and mixture is smooth. Add in pumpkin puree, egg and vanilla extract. Mix until incorporated.

Whisk together the almond flour and cinnamon powder and add into the chocolate mixture. Spread the batter into the prepared pan and bake for 25 minutes. Remove and cool on a wire rack.

Beat all the ingredients of topping and spread over the cooled brownie. Garnish with some shaved chocolate if desired. Slice and serve.